(Ground Soybean Stew)

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Kongbiji jjigae is a stew made with creamy purée of soaked soybeans. With pork and kimchi, it’s full of delicious flavor, hearty and warming!

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Rinse and soak 1 cup dried soybeans for 6 to 8 hours (or overnight).

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Add the ribs, onion, scallion, ginger, soup soy sauce and water to a medium to large pot.

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Add the kimchi, juice from kimchi, and garlic to the pot. Bring to a boil over medium high heat. Continue to cook.

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Meanwhile, finely grind the soaked beans in an equal amount of cold water until it becomes creamy.

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Add the ground soybeans to the pot. Reduce the heat to medium low.

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Simmer, uncovered, until the soybean puree is cooked. Further reduce the heat, if necessary, to maintain a gentle simmer. Stir in the chopped scallions.

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